Written By Srimathi Mani on Tuesday, April 16, 2013 | 7:45 PM

The last few weeks, I have been enjoying quinoa in a totally different way. I substituted quinoa in the place of rice and made my favorite Indo - Chinese version of quinoa. Everyone knows that quinoa has a very nutty taste and smell. Lots of people do not like it very much just for that reason. But in this recipe, I was mildly surprised at the soy sauce, garlic flavors taking over the the nutty flavor. A very simple main dish to prepare when you have left over quinoa. I found that it works best when the quinoa is cold or not freshly prepared. It does not get too sticky and looks fluffy. With a bunch of veggies and some left over quinoa this one is a winner. My entry to Healthy Me and Healthy Us.

Gadgets:

Frying pan or Wok

Measuring Cup and Spoons

Cutting Board

Knife

Bowl

Ingredients:

Serves Two

Cooked and left over Quinoa - 1 cup

Sesame Oil - 2 tbsp

Onions - 1 medium sliced

Bell Pepper - 1 Sliced

Carrots - 1 slices

Lettuce - 2 leaves shredded

Cabbage - 2 leaves shredded

Garlic - 3 cloves minced

Ginger - 1 inch thinly sliced

Soy Sauce - 2 -3 tbsp

Green Chilli Sauce or Maggie Hot and Sweet - 1 - 2 tbsp

Scallions - 1 sliced ( I was out of it but please add this)

Preparation:

1. Heat the wok on high with the oil. Add onions, carrots, bell pepper and give it a toss and allow it get cook while stirring.

2. Add the cabbage, lettuce and cook until they get lightly wilted.

3. Add the ginger , garlic, soy sauce and chilli sauce and give it a mix.

4. Add quinoa a little at a time and gently mix it. Garnish with scallions and enjoy hot vegetable fried quinoa